Le Relais Restaurant - Menu completo

A trio of assorted French cheeses, fig preserves, Marcona almonds.

Hearts of Romaine, Parmesan croutons, creamy dressing, anchovies.

Dark chocolate topped with raspberry coulis.

Vanilla custard topped with a layer of hard caramel.

Prime beef, shallots, cornichons, whole grain mustard, quail egg yolk, capers, parsley, Pommes frites.

Piquant sauce and Calabrian chili aioli, arugula, lemon oil.

Lightly dusted, sweet chili drizzle, roasted garlic aioli.

Lightly dusted rainbow trout, haricot verts, Yukon gold potatoes, lemon and white wine sauce, capers.

Frondosa farms mushrooms, thin puff pastry, Madeira cream sauce.

Smoked salmon potato galette, horseradish creme fraiche, salmon roe.

Seared sea scallops, mushroom risotto, sautéed spinach, grapefruit and shallot compote.

Asparagus tips, mixed mushrooms, white wine cream sauce, Parmesan.

Snails cooked in garlic herb butter.

Farro succotash, butternut squash puree, pomegranate seeds, orange cassis.

Chef's choice with French accouterments.

Herb-rubbed lamb chops, gratin dauphinoise, autumn ratatouille, mustard and sherry jus.

Roasted acorn squash, bleu cheese, toasted walnuts, warm maple bacon vinaigrette.

Roasted acorn squash, bleu cheese, toasted walnuts, warm maple bacon vinaigrette.

Cornmeal-crusted oysters, grilled corn, charred scallion buttermilk dressing, cherry tomatoes on a bed of frisee.

Apricot preserves, mild peppers, toasted baguette.

Mussels in white wine, cream shallot broth, leeks, Pommes frites.

Roasted Brussels sprouts, mushroom risotto, maple bourbon glaze and walnuts.

New York strip, Pommes frites, tomato Provencal, haricot verts, brined green peppercorn and cognac cream sauce.

House-made coffee ice cream topped with espresso and served with Chantilly cream.

Parisian style bread pudding with a caramel sauce.

Coffee crusted roasted Brussels sprouts, Calabrian spiced sweet potato puree, apple Calvados reduction.